If you're looking for the perfect treat this weekend, skip the starbucks line, stay in your jammies and mix up some of this delicious creamer! My friend Jules Cripps has graciously shared her recipe for Pumpkin Spice creamer. She is #goals and this recipe is delicious. I'll stop talking now so you can get to the good stuff...
Nothing welcomes in the cooler weather better than a warm Pumpkin Spice Latte. Last fall—in an effort to stop myself from hitting up Starbucks every morning—I bought and tried almost every brand of seasonal creamer that the grocery store offers, but none of them tasted like the real deal. I've been on the hunt for an at-home version ever since!
I had myself convinced (thanks to Pinterest) that the winning recipe would have to be sweetened with either brown sugar or maple syrup. I tested almost every variation I could find or think of, but nothing perfectly replicated the famous PSL taste I was looking for.
One lazy Saturday morning as I was combing through my pantry, I stumbled across a can of sweetened condensed milk and decided to try it in the creamer. Instantly I knew it was the winner! It adds the perfect amount of thickness and compliments the pumpkin flavor perfectly. So here it is, enjoy!
Pumpkin Spice Coffee Creamer:
2 Heaping Tablespoons (about 1/4 cup) of pure pumpkin puree
1/2 cup of sweetened condensed milk
1 cup of your favorite milk or cream*
*half and half is my favorite, but you can use your favorite milk or milk alternative
A few pinches of pumpkin pie spice
Put everything in a blender and blend away! Store in your refrigerator and it will keep for as long as the milk or cream you used would.